Lemon Layer Cake

  • Medium
  • 1h 30
  • 8 Servings
  • Sweet


Sponge Cake

  • 250g of flour
  • 1 + ½ tsp of baking powder
  • ½ tsp of baking soda
  • 1 tsp of salt
  • 140g of soft butter, at room temperature
  • 250g of sugar
  • 3 eggs
  • 1 tsp of vanilla extract
  • 160ml of milk
  • 3 tbsp of lemon zest
  • 80ml of lemon juice
  • 175°C
  • 30 min.

  • Mix the flour, the baking soda, the baking powder and salt altogether.
  • Mix the milk and lemon juice in another recipient.
  • Mix the butter with sugar and lemon zest.
  • Add the eggs, one by one, to the butter mixture then add the vanilla extract.
  • Add the flour mixture and the milk mixture.
  • Divide the cake mixture in two similar round tins equally and bake at 180°C for 30 minutes. Preferably use a 20cm round tin.

The filling: Lemon Curd

  • Juice of 1 big lemon
  • Zest of 2 lemons
  • 90g of sugar
  • 2 eggs
  • 100g of butter

  • Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
  • Whisk the eggs then add them to the mixture. Keep stirring on fire for 2 minutes.
  • Remove the pan from fire and add the butter. Mix the cream until the butter is totally melted.
  • Put the curd in a glass bowl and cover with a cellophane. Make sure the cellophane is in contact with the curd to avoid having a solid cream layer on top when it cools.
  • Put the curd in the fridge for later use.

The Frosting

  • 200g of cream cheese (Philadelphia cheese)
  • 100g of soft butter (at room temperature)
  • 175g of icing sugar
  • 2 tbsp of lemon zest
  • 1 tsp of vanilla extract
  • A pinch of salt

  • Whip the cream cheese until creamy then add butter and beat until soft and homogeneous.
  • Add the rest of the ingredients and whip until smooth then keep in the fridge for later use.

The Assembling

  • Once the two parts of the cake has cooled down, start the assembling.
  • Put the first layer of the cake on the plate.
  • Make a ring with the frosting then fill the middle with the lemon curd. That way, the curd will not run between the layers. Note that I kept some of the lemon curd for decoration.
  • Put the second layer and cover the whole cake with the frosting.
  • Decorate the way you like.